Egg product



Patented Dec. 5, 1939 EGG PRODUCT Roy 0. Newton and Leon 1). Mink, Chicago, 111.,

assignors to Industrial .Patents Corporation,

Chicago, 111., a corporation or Delaware No Drawing. Application November 23', 1936,

Serial No. 112,292 p 18 Claims. (o1. 99-210) This invention relates to a new food product composed of egg material and an added substance which serves to modifythe characteristics of the egg material.

5 One of the objects of the invention is to provide an improved dried egg product which may be readily reconstituted and which possesses the property of producing a reconstituted egg prod-' not of improved keeping qualities.

Another object of the invention is to provide an improved dried egg material which may be reconstituted and be used in the improvement of ice cream mixes whereby an increased overrun may be secured in the manufacture of ice cream in which the reconstituted dried egg material of the present invention is incorporated.

Another object of the invention is to provide an improved dried egg product which upon re constitution may be employed .to improve the creaming quality of cake batters in which the.

' reconstituted improved egg product is incorporated.

Other objects of the invention will be apparent from the description and claims which follow. As has been pointed out in the copending application of Roy C. Newton and Donald P. Grettie, Serial. No. 629,998, filed August 22, 1932, shortening containing as an addition product monoacid glycerides of higher fatty acids, diacid glycerides 80 otf higher fatty acids, and mixtures thereof, exhibits a marked improvement in creaming qualities rendering it valuable in the making of cakes.

It has also been pointed out in the copending 85 application of Warren D. Roth, Leo C. Brown,

and Guy W. Phelps, Serial No. 673,476, entitled Method of manufacturing ice cream and the product thereof, filed May 29, 1933, which application was continued as application Serial No.

40 754,842, filed November 26, 1934, and which latter application issued December 22, 1936 as Patent No. 2,065,398, that the addition of these substances to ice cream mixes greatly improves the overrun.

The product of the present invention carries over into ice cream mixes and cake batters the desirable effect of these glycerine derivatives.

In our copending application entitled Egg product, Serial No. 744,863, filed September 20, 1934,

we describe and claim an improved frozen egg product.

The present invention provides a dried egg product which may be reconstituted and employed in the manufacture of cakes other than cakes of the angel or sponge type, or may be emwhites, being.

ployed in the manufacture of ice cream in a manner similar to that in which the ,product of our, last mentioned application may be'employed.

Large quantities. of eggsJjare' removed from shells, placed in cans and frozen to, be shipped to the trade as needed. Largequantities of eggs are separated after beingibrokn out of the shell into whites and yolks, th whites being particularly useful. for; the an'gel 'ake, i-baking trade" and the yolks for 'm ayorjin'ai' Similarly, large quan 16 titles of eggs are packed after" .b'ein'g brok'enbut:

of the shell withoutseparation of thelyolks'an'd v rdiriarily designated in; the? tratie as mixed eggslor broken wholeeggs. .Such 'e'gg material is usually'frozen solid and stored in .the 15 7 7 frozen state be thawed out by the consumer for use.

Freezingegg's and carrying them in reirigerated storage'is expensive, but suchegg'sfhave' been preferred .to eggs stored in driedoondition in without r'efrigeratiOI because of the difliculty involved in reconstituting 1 dried egg material by. the addition of .moistureto'permit the 'O'fthe egg material in the manner. in whicli' untreated eggs are employed. We-"hfave discovered that; 15 driedeggs may be readily. reconstituted if there is added to the product a smal amountot monoacid or diacid glyceride, that'is'an ester of a polyhydric alcohol with along chain fatty acid in which one or more alcoholic groups remain free. 0-

Specifically, the product may beQrnade by in timately admixing with dried egg material asufficient quantity of glyceryl monoste'arate to represent one'per cent of the egg material, after reconstitution with water. Dried egg material'pre- 35 pared in this manner is improved in. that it'may be reconstituted with ease-and the reconstituted product'does not tend to' water out.

Reconstituted eggyolks prepared in this manner improved the well-known effect of egg yolks 40 in producing overrun in an ice cream mix.

Furthermore, reconstituted dried egg material prepared in this manner may be advantageously employed in the production of those types of cakes in which the ratio of sugar to shortening is very high and in Whicha leavening agent is used to increase volume. The fineness of texture and volume of the finished cake is improved due to the effect of the monoacid or diacid glyceride w on the consistency and typeof the creamed mix by producing the proper consistency so that the expanded cells produced by the leavening agent when the cake is baked tend to remain in a very fine state of division and eventually set to give u a more finely divided texture and-consequent tenderness in the cake.

The substance added to the dried egg material may be the monoacid or diacid glyceride prepared by the reaction of glycerol with a fatty acid. The reaction product of glycerol and a suitable triacid glyceride may also be employed. The substance used is an ester of fatty acid and cohol component of the ester.

polyhydric alcohol having one or more free alcoholic hydroxyl groups on the polyhydric al- Specifically, the

j substance may be monoacid glyceride, diacid glyceride, monoacid ester of ethylene glycol, monoacid ester of diethylene glycol or any ester of polyhydric alcohol'and fatty acids characterized by having one or more free alcoholic hydroxyl groups. A suitable substance of this class is monoacid or diacid glyceride.

As is well known, such material, namely,

glycerylester of fatty acid having a free glyceryl alcohol group, is a fragment of a fat molecule possessing one or more free alcohol groups and one or more ester groups. More specifically, the

material may be the monoacid or diacid glyceryl .35 esters of a higher fatty acid, or a mixture of both.

Both the monoacid and the diacid glycerides of a higher fatty acid are esters of the alcohol glycerol and a higher fatty acid and each have a free alcohol group in each molecule.

This invention is not concerned with the preparation of the monoacid or diacid glyceride of a higher fatty acid or. of the other substances herein described as valuable addition products with dried egg material to provide a readily reconstitutable dried egg material, and it is not believed necessary to describe a particular meth- 0d of preparation of such substances.

The monoacid or diacid glyceryl ester of various fatty acids may be employed but by way of illustration the monoacid or diacid glyceryl ester of stearic acid may be mentioned as preferable.

The term higher fattyacid" as used in the claims: is used in a restricted sense to include those fatty acids found in such normal fats as butter, coco'anut oil, cottonseed oil, peanut oil, hog lard, beef fat, mutton fat, and other edible fats and oils.

We claim:

1. An egg product consisting essentially of dried egg material and a glyceryl ester of a higher fatty acid having a free glyceryl alcoholv group.

2. An egg product consisting essentially of dried egg yolk material and a glyceryl ester of a higher fatty acid having a free glyceryl alcohol group.

3. An egg product consisting essentially of dried egg material and a substance selected from the class consisting of glyceryl monostearate, glyceryl distearate, and mixtures thereof.

4; As an article of manufacture, a new food product consisting essentially of dried egg material containing a small percentage of glyceryl ester of a higher fatty acid having a free glyceryl alcohol group. a

5. As an article of manufacture, a new food product consisting essentially of dried egg material containing a small percentage of higher fatty acid diacid glyceryl ester.

6. As an article of manufacture, a new food product consisting essentially of dried'egg material containing a small percentage of higher fatty acid monoacid glyceryl ester and higher fatty acid diacid glyceryl ester.

7. An egg product consisting essentially of dried egg material'ar' d a substance selected from the class consisting of glyceryl esters of higher.

fatty acids having a free glyceryl alcohol group and higher fatty acid esters of ethylene glycol and diethylene glycol having a'free glycol alcohol. group.

8. An egg product consisting essentially of dried egg yolk material and a substance selected from the class consisting of glyceryl esters of higher fatty acids having a free glyceryl alcohol group and higher fatty acid esters of ethylene glycol and diethylene glycol having a free glycol...

alcohol group.

9. An egg product consisting essentially of dried egg material and a higher fatty acid ester of ethylene glycol having a free glycol alcohol group.

10. An egg product consisting essentially of dried egg yolk material and a higher fatty acid ester of ethylene glycol having a free glycol alcohol group.

11. An egg product consisting essentially of dried egg material and a higher fatty acid ester of diethylene glycol having a free glycol alcohol group.

12. An egg product consisting essentially of dried egg yolk material and a higher fatty acid ester of diethylene glycol having a free glycol alcohol group.

13. As an article of manufacture, a new food product consisting essentially of dried egg material and a substance selected from the class consisting of glyceryl esters of higher fatty acids having a free glyceryl alcohol group and higher fatty acid esters of ethylene glycol and diethylene glycol having a free glycol alcohol group.

14. As an article of manufacture, a new food product consisting essentially of dried egg yolk material and a substance selectedfrom the class consisting of glyceryl esters of higher fatty acids having a free glyceryl alcohol group and higher fatty acid esters of ethylene glycol and diethylene glycol havinga free glycol alcohol group.

15. As an article of manufacture, a new food product consisting essentially of dried egg material and a higher fatty acid ester of ethylene glycol having a free glycol alcohol group. 1

16. As an; article of manufacture, a new food product consisting essentially of dried egg yolk material and a higher fatty acid ester of ethylene glycol having a free glycol alcohol group. 17. As an article of manufacture, a newfood product consisting essentially of dried egg material and a higher fatty acid ester of diethylene glycol having a free glycol alcohol group.

18. As an article of manufacture; a new food product consisting essentially of dried egg yolk material and a higher fatty acid ester of diethylene glycol having a free glycol alcohol group.

ROY C. NEWTON. LEON D. MINK. 

